BAKED HAM RECIPE INSTRUCTIONS Select a ham weighing about seven pounds.
Wash the ham thoroughly, sprinkle with baking soda, rubbing it all over the surface, rinse in cold water, and place in a deep kettle, with the cloves, celery seed, cinnamon, peppercorns and cider.
Cover with boiling water and simmer until perfectly tender, four or five hours.
Take from the kettle, remove the skin, and sprinkle the ham with sugar. Brush over with beaten egg, cover with ground breadcrumbs, stick in cloves at even intervals and brown in a 550°F. oven.
This recipe will not only give you the steps but also teach you the techniques, the science, and the little secrets that will make your baked ham the absolute star of the meal.
The Ultimate Guide to a Show-Stopping Baked Ham with Pineapple Glaze
There are few dishes as iconic and universally loved as a beautifully baked ham with a sweet and tangy pineapple glaze. It's the centerpiece of holiday tables, a symbol of celebration and abundance. But here's the secret: it's surprisingly easy to make. This guide will walk you through every step, from choosing the right ham to creating a glossy, caramelized glaze that will have your guests begging for the recipe. Forget dry, boring ham—we're making a masterpiece.
The Anatomy of a Perfect Baked Ham: Why This Recipe Works
Before we get to the ingredients, let's understand the three pillars that elevate this dish from good to unforgettable.
The Right Ham & The Right Method: Most hams sold in grocery stores are "city hams," meaning they are cured, brined, and fully cooked. Our goal, therefore, is not to cook the ham, but to gently reheat it while infusing it with flavor. We achieve this with a two-stage baking process: a long, slow, low-temperature bake to heat the ham through without drying it out, followed by a high-heat blast to caramelize the glaze into a sticky, beautiful crust.
The Power of the Glaze: A great glaze is a balance of sweet, tangy, and spice. The sugar (from brown sugar and pineapple juice) is what caramelizes under high heat, creating that gorgeous, shiny crust. The acid (from pineapple juice and mustard) cuts through the richness of the ham fat, preventing the final dish from being one-note sweet. The spices add warmth and complexity.
Scoring for Success: That diamond pattern you see on fancy hams isn't just for looks. Scoring the fat allows the glaze to penetrate deeper into the meat and helps the fat render out more effectively, resulting in a more flavorful and tender final product.
Ingredients
For the Ham:
1 fully cooked bone-in half ham (shank or rump half), about 7-10 lbs (3-4.5 kg). A bone-in ham will be more flavorful and moist. A spiral-sliced ham also works wonderfully; see tips for handling it below.
1 cup water or apple juice, for the roasting pan
For the Classic Pineapple Glaze:
1 cup (240ml) pineapple juice, reserved from a 20-ounce can of pineapple rings
Position an oven rack in the lower third of your oven. This ensures the ham cooks evenly without the top getting too brown.
If your ham has a tough, leathery skin, use a sharp knife to trim it off, leaving a thin layer of fat.
Score the Ham:
Place the ham, fat-side up, on a cutting board.
Using a sharp knife, make diagonal cuts about 1 inch apart through the fat, down to the meat. Turn the ham and repeat in the opposite direction to create a diamond pattern. Be careful not to cut so deeply that you hit the meat.
The Initial Bake (The Gentle Reheat):
Place the scored ham in a roasting pan, fat-side up. Pour the cup of water or apple juice into the bottom of the pan. This creates steam and prevents the pan drippings from burning.
Cover the ham and the pan tightly with aluminum foil.
Place it in the preheated oven and bake for about 15-18 minutes per pound. For an 8-pound ham, this will be around 2 to 2.5 hours. The goal is to heat the ham to an internal temperature of about 120°F (49°C).
Prepare the Glaze:
While the ham is in the oven, prepare the glaze. In a small saucepan, combine the pineapple juice, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, and ground cloves (if using).
Bring the mixture to a simmer over medium heat, whisking until the sugar has dissolved. Let it simmer gently for 5-10 minutes, until it has thickened slightly and reduced to a syrupy consistency.
The Grand Finale: Glazing and Caramelizing:
After the initial baking time, remove the ham from the oven and increase the oven temperature to 425°F (220°C).
Carefully remove the foil. Using a pastry brush, liberally brush about one-third of the glaze all over the ham, making sure to get it into all the scored cuts.
Arrange the pineapple rings over the ham, securing them at the points of the diamonds with whole cloves (if using). Place a maraschino cherry in the center of each pineapple ring, also secured with a clove.
Return the ham, uncovered, to the hot oven. Bake for another 15-20 minutes, or until the glaze is bubbly, browned, and beautifully caramelized. Brush the ham with the remaining glaze one or two more times during this period.
The Crucial Rest:
Remove the ham from the oven and transfer it to a large cutting board. Let it rest, uncovered, for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring it's moist and tender.
Carve and Serve:
To carve a bone-in ham, use a long, sharp carving knife to cut around the bone. Then, make horizontal and vertical cuts to release beautiful, thick slices. Serve with extra glaze from the pan on the side.
Mastering Your Ham: Tips, Variations & Troubleshooting
For a Spiral-Sliced Ham: These hams are already pre-cut, which makes them easy to serve but can dry out. To prevent this, warm the glaze and carefully brush it in between the slices before the final high-heat bake. You may also want to reduce the initial baking time slightly, as they heat up faster.
Glaze Variations: Feel free to get creative!
Bourbon-Pineapple Glaze: Add 2-3 tablespoons of bourbon to the glaze for a smoky, complex flavor.
Spicy Chipotle Glaze: Add 1-2 teaspoons of minced chipotle pepper in adobo sauce to the glaze for a sweet and spicy kick.
Maple-Mustard Glaze: Substitute the pineapple juice and brown sugar with ½ cup of pure maple syrup and ¼ cup of whole-grain mustard.
Don't Waste the Drippings! The juices in the bottom of the roasting pan are liquid gold. Skim off any excess fat, then place the roasting pan on the stovetop over medium heat. Whisk in a tablespoon of flour and cook for a minute, then slowly whisk in a cup of chicken broth or white wine to create a delicious, simple pan gravy.
What if my ham is too salty? If you're concerned about saltiness, you can soak the ham in cold water in the refrigerator for 4-6 hours or overnight before baking. Be sure to pat it completely dry before scoring and baking.
What to Serve With It
A ham this good deserves classic, comforting sides.
Classic Green Bean Casserole or Roasted Green Beans with Almonds
Homemade Macaroni and Cheese
Honey-Glazed Carrots
Warm Dinner Rolls or Cornbread
Storage and Leftovers
Storage: Wrap leftover ham tightly in plastic wrap and store in the refrigerator for up to 5-7 days.
Freezing: Leftover ham can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in foil, or store it in a freezer-safe bag.
Leftover Ideas: The best part of a big ham is the leftovers! Use them for incredible ham and cheese sandwiches, split pea soup, ham and potato soup, breakfast hash, or a classic quiche Lorraine.
Enjoy your magnificent, juicy, and utterly delicious baked ham
